Melt-in-your-mouth Ricotta and Spinach Gnudi

• 总时间: 3 minutes

配料

400 g fresh uncooked spinach (14 oz)

250 g ricotta (1 cup)

1 egg

40g grated Parmesan (⅓ cup)

A pinch of nutmeg

Salt and pepper to taste

50g flour (⅓ cup) (plus extra for rolling)

For the sauce:

2 tbsp salted butter

Fresh sage leaves

Pepper

Parmesan cheese

步骤

Cook the spinach by either sautéing it in a drizzle of olive oil with a garlic clove (optional) until wilted or boiling it quickly in water.

Drain the spinach thoroughly, squeezing out all excess liquid, then finely chop it. Also, drain the ricotta from excess liquid. This step is crucial to prevent a watery mixture.

In a bowl, mix the ricotta, chopped spinach, Parmesan, egg, nutmeg, pepper and salt. Add the flour and stir until combined.

With floured hands, shape the mixture into small balls, then roll each one in additional flour to coat.

Bring a pot of salted water to a gentle boil. Add the gnudi and cook until they float to the surface, about 3 minutes.

In a pan, melt butter over medium heat and add sage leaves. Transfer the boiled gnudi to the pan and sauté until lightly golden.

Serve warm, optionally topping with more Parmesan, and enjoy!

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